Italian Meat Balls

This recipe is from an Italian-French cooking school called The Antoinette Pope School. It was in downtown Chicago and my mom took lessons there in the 1940’s. This recipe is straight from their cook book.

I always make a large quantity of these meatballs because they freeze well and everyone loves them. They’re ﻿great plain or with Italian tomato sauce.

Here is the mixture which needs to set for 30 minutes

These meatballs are ready to bake to 150 degrees F. Parchment paper is a better liner than foil for baking

3 pounds lean ground beef

1 tablespoon or more dried oregano

1 cup grated Italian Parmesan cheese

2 teaspoons salt

1 teaspoon black pepper

6 cloves garlic, minced

6 eggs, beaten with a fork

1 and 1/2 cups cool milk or water

1 and 1/2 cups dry bread crumbs

Preheat oven to 350 degree F

In a very large bowl combine ingredients in the order given, and with a large fork or spoon beat in each ingredient.

Now let the mixture stand for 30 minutes.

Form into 1 and 1/2 inch size balls

Place on baking sheets lined with parchment paper or foil. Parchment is best. Do not crowd the meatballs.